Quick & Easy Homemade Chicken Taquitos Recipe

chicken taquitos on a plate next to a bowl of salsa

5 from 4 votes

Quick & Easy Homemade Chicken Taquitos Recipe

Say goodbye to store-bought taquitos! These quick, easy, and freezer-friendly homemade chicken taquitos are irresistibly delicious. Made with simple, wholesome ingredients, they come together in just 30 minutes. I’ve even added hidden veggies for an extra nutrient boost, but that’s completely optional!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Servings: taquitos (approx)

Calories: 118kcal

Ingredients

Cooking spray
3/4 cup Greek yogurt or sour cream
1/4 cup salsa of your choice
1 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
2 cups cooked shredded chicken I used rotisserie chicken
1 cup shredded cheddar or Mexican blend cheese
1 medium carrot OPTIONAL
1/2 red bell pepper OPTIONAL
Salt and pepper to taste
18 corn tortillas or flour tortillas (small)
Cilantro, guacamole, sour cream, salsa, etc for serving

Instructions

Preheat oven to 425 degrees F, and line a baking sheet with parchment paper. Lightly coat with cooking spray.
Cooking spray
In a large bowl, add Greek yogurt, salsa, lime juice, chili powder, cumin, onion powder, and garlic powder. Stir to combine.
3/4 cup Greek yogurt, 1/4 cup salsa, 1 tbsp lime juice, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp onion powder, 1/4 tsp garlic powder
Add chicken and cheese to the mixture. IF USING, mince the carrot and bell pepper with a sharp knife, or process in the food processor until fine. Add to the bowl, and stir until well incorporated. Taste to add salt and pepper, if you prefer.
2 cups cooked shredded chicken, 1 cup shredded cheddar, 1 medium carrot, 1/2 red bell pepper, Salt and pepper
Heat tortillas in the microwave for 20-30 seconds, or cook individually on a pan over medium high heat for 20-30 seconds on each side. Keep them on a plate covered with a damp kitchen towel while you work so they stay soft and pliable.
18 corn tortillas
Place about 3 tbsp of the filling at the bottom of each tortilla and roll tightly. Keep the seam down and place on the prepared baking sheet in a single layer without touching each other.
Spray the top of the taquitos with cooking spray, then bake in the oven for 15-20 minutes until crispy.
Serve with your favorite toppings and dips like cilantro, guacamole, sour cream, and salsa.
Cilantro, guacamole, sour cream, salsa, etc

Video

Notes

- You can make the chicken filling a day ahead and keep in an airtight container in the refrigerator. Prepare and roll in the tortillas before baking.

- Instead of using the oven, you can make air fryer chicken taquitos by following the same instructions but cooking for about half of the time (8-10 minutes)

- Taquitos are great because they can be easily customized to your liking! Here are some fun variations:
  - - If you’re looking for a vegetarian option, add black beans to the filling instead of chicken.
  - - Omit the cheese and make them black bean and chicken.
  - - Add some canned green chiles to the filling for added spice and flavor.
  - - Make the filling with this Instant Pot Barbacoa or Shredded Beef instead of chicken!
  - - Serve as a meal with a side of cilantro lime rice or Mexican rice and refried beans or a side salad.
  - - Serve with a variety of toppings and dips like my homemade guacamole, sour cream, chopped cilantro, and more!

Leftover taquitos can be stored in the fridge for up to 5 days. Reheat in the oven at 350 degrees for 10-15 minutes until crispy again, or in the air fryer at 350 degrees for 5 minutes.
You can also freeze the taquitos after rolling and before baking. Just place the rolled taquitos on a baking sheet without touching each other and place them in the freezer until solid. Transfer to a resealable freezer-safe bag. You can cook right from frozen when ready to eat. Bake in the 425-degree oven for 20-25 minutes until golden and crisp.

Nutrition